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Preparation method of peanut wire-drawing protein

The technology of drawing protein and peanut protein powder is applied in the directions of protein food ingredients, protein composition of vegetable seeds, food science, etc., and can solve the problems of many flatulence factors and anti-nutritional factors, difficult production technology, and limited promotion and application. , to achieve the effect of reasonable amino acid composition, unique water absorption and oil retention, and reasonable composition

Active Publication Date: 2013-07-17
QINGDAO CHANGSHOU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soybean silk protein is the most common silk protein on the market at present, and there is also a small amount of wheat silk protein, which is mainly produced in the United States at present, but due to its difficult production technology and high price, its promotion and application in the market are limited.
Although the performance of soybean silk protein is very good, but because of its composition characteristics, the product itself has obvious limitations: the beany smell is heavy and difficult to remove; the color is yellowish, and the coloring is limited; because there are many purine-containing ingredients, long-term Eating it will cause certain damage to the human kidneys and easily cause gout; there are many flatulence factors and anti-nutritional factors, which should cause indigestion

Method used

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Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0019] The specific embodiment of the present invention is as follows: a preparation method of peanut silk protein, comprising the following steps:

[0020] 1) Preparation of low-denatured peanut protein powder: select high-quality peanuts, go through the screening machine to classify and screen, remove stones, iron, and impurities, go through color sorting machines and manual selection to remove mildew and germinated grains, then classify, and select large grains After the peanuts are dried at low temperature at 60°C, the red coat is removed by peeling equipment, and the germ is removed at the same time to obtain half a milky white peanut kernel; then it is transported to the conditioner through the conveying auger, and after adding water to the embryo, heating and tempering half Hours, the material embryo with a temperature lower than 60°C is obtained, and then fed into a twin-shaft screw oil press. After two low-temperature physical pressings, the obtained peanut cake is coo...

specific Embodiment 1

[0025] Specific embodiment one: get 58.24Kg peanut protein powder, add soybean protein isolate 2.33Kg, wheat protein 2.33Kg, cornstarch 11.65Kg, add water and mix and temper, measure water content 11.0%, screw speed 112r / min, by biaxial feeding The feeder is fed into the extrusion extruder (at this time, the temperature in the chamber is displayed as 60°C-124°C-153°C-122°C), the melting pressure is 40.2MPA, and after complex physical and chemical synthesis reactions occur, it is expanded through a sheet die to form steaks 81.15 kilograms of textured protein, measuring its protein 56%, fat 3.1%, moisture 10.2%, water absorption 4.32ml / g, oil absorption 2.72ml / g.

specific Embodiment 2

[0026] Specific embodiment two: get 56Kg peanut protein powder and add soybean protein isolate 2.24Kg, wheat protein 2.24Kg, cornstarch 11.2Kg, add water and mix conditioning, measure water content 14.0%, screw speed 120r / min, pass through biaxial feeder Feed into the extrusion extruder (at this time, the temperature in the chamber is displayed as 60°C-122°C-154°C-126°C), and the melting pressure is 39.2MPA. After complex physical and chemical synthesis reactions, it will be expanded through a sheet die to form a steak-like tissue. 78.15 kilograms of protein, measured its protein 59%, fat 3.2%, moisture 9.2%, water absorption 4.36ml / g, oil absorption 2.70ml / g.

[0027] The following are two inspection reports of the product of the present invention, peanut silk protein.

[0028] Inspection report of peanut silk protein:

[0029] date

[0030] Peanut protein powder inspection report two:

[0031] date

[0032] smell taste

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PUM

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Abstract

The invention relates to a preparation method of peanut wire-drawing protein. The preparation method comprises the following steps: 1) preparing low-denaturalization peanut protein powder; 2) mixing uniformly; 3) hardening and tempering; 4) extruding and swelling; and 5) discharging. The product of the invention is pure white and has specific peanut aroma and rapid rehydration; when the product is torn, a structure as thin as hair can be formed; and moreover, the product has an obvious fibrous tissue, high fiber toughness, tensile force and elasticity, forms a ball without breakage when kneaded by hands, and disperses like fiber immediately after rehydration. The peanut wire-drawing protein ensures that the nutrition level of people is improved without increasing cholesterol, has a uniqueflavor without beany flavor or flatulence factor of soy protein, and is a high-quality resource of vegetable protein. Meanwhile, a proper amount of soy protein and wheat protein is added, and the three high-quality vegetable proteins are combined so that the allocation of essential amino acids for human contained in the peanut wire-drawing protein is more reasonable and better conforms to the nutrition requirements of the human.

Description

technical field [0001] The invention relates to the field of plant tissue protein processing, in particular to a method for preparing peanut silk protein. Background technique [0002] Vegetable meat is also known as tissue protein. Its main raw material is defatted protein powder, which is mainly added with starch and other auxiliary materials. It is modified by high temperature and high pressure extrusion. Its main components are protein and carbohydrates. With the same fiber structure, it tastes like meat, so it is also commonly known as artificial protein meat. The most common textured protein in the market is soybean textured protein, which is mainly used in the food processing of meat products enterprises to reduce the production cost of enterprises. High-grade tissue protein has the most obvious fibrous structure. After rehydration, it can be drawn into a very thin filament. It has strong tension and elasticity, and has a better chewing feeling. It is commonly known ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/14
Inventor 曲永军
Owner QINGDAO CHANGSHOU FOOD
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